Imagine a crusty loaf of bread, hollowed out and filled with warm, creamy spinach artichoke dip, then baked until the cheese is bubbly and the bread is toasty. That’s spinach artichoke stuffed bread—the ultimate pull-apart appetizer.
It’s everything you love about spinach artichoke dip, but nestled inside chunks of bread for the perfect bite. This crowd-pleasing appetizer is perfect for game day, parties, or any gathering where you want to impress. Serve it with extra dip on the side and watch it disappear.
Instructions
Prepare the Spinach
Place the thawed spinach in a clean kitchen towel and squeeze out as much liquid as possible. This is crucial for a thick, non-watery dip.
Make the Dip
In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth. Add the Parmesan, mozzarella, garlic, salt, pepper, and red pepper flakes. Stir in the squeezed spinach and chopped artichoke hearts until well combined.
Prepare the Bread
Preheat your oven to 350°F (175°C). Using a serrated knife, cut a circle in the top of the bread loaf, about 1 inch from the edge. Remove the top and set aside. Hollow out the inside of the bread, tearing the soft interior into bite-sized pieces. Reserve the bread pieces for dipping.
Fill the Bread
Spoon the spinach artichoke dip into the hollowed-out bread loaf, packing it in generously. Place the top back on the loaf.
Wrap and Bake
Wrap the entire loaf tightly in foil. Place on a baking sheet and bake for 20 minutes. Open the foil and bake for another 10-15 minutes, until the dip is hot and bubbly and the bread is toasty.
Serve
Remove from the oven and let cool slightly. Garnish with fresh parsley. Serve warm with the reserved bread pieces for dipping.
Pro-Tips for Spinach Artichoke Stuffed Bread Perfection
- Squeeze the Spinach Thoroughly: This is the most important step. Any moisture in the spinach will make your dip watery. Really squeeze!
- Use Quality Artichokes: Canned artichoke hearts in water are fine, just drain and chop them well.
- Don’t Overbake: You want the dip hot and bubbly, but not dried out.
- Reserve Extra Bread: The bread pieces you removed are perfect for dipping. Toast them alongside the loaf for extra crunch.
- Make Ahead: You can assemble the stuffed bread (without baking) up to 24 hours ahead, cover, and refrigerate. Add 10-15 minutes to baking time.
- Customize the Cheese: Try adding Gruyère, fontina, or pepper jack for a different flavor.
- Add Protein: Stir in cooked bacon, chicken, or sausage for a heartier version.
- Serve with Extra Dip: Make a little extra dip to serve on the side for maximum dipping potential.
This Spinach Artichoke Stuffed Bread is cheesy, pull-apart perfection—absolutely delicious.
